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LOCATION: Recipes >> Variety Meats >> Liver Pudding

Print this Recipe    Liver Pudding

1 lb. pork liver
1-1/2 lbs. boneless pork chops
salt, to taste
black pepper, to taste
red pepper flakes, to taste

Simmer the pork liver and pork chops separately until tender.
Reserve cooking liquid from pork chops. Cool, cut both in small
pieces and put through medium or fine blade of food chopper. (Food
processor does not work well as it makes it too pasty.)

Combine ground liver and pork, adding 1-1/2 teaspoons salt, 1
teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Mix
thoroughly, taste and adjust seasonings. Add 1/2 cup or more of
reserved cooking liquid to meat mixture, sufficient to bind but
not soupy.

Pack mixture firmly into lightly greased Pyrex loaf pan. Cover
surface of meat with greaseproof paper and bake at 350 degrees F.
for 1/2 hour. Cool to room temperature, then refrigerate for at
least 24 hours to develop flavor.

Slice and serve with toast points, melba toast, or make small
sandwiches.

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